{ Whole30-Approved Kale, Mushroom & Lentil Burgers }

This has always been one of my favorite recipes. I made a small tweak (replacing the breadcrumbs) to make it Whole30-compliant.

Here is my recipe for a clean, vegan, gluten-free, nut-free, dairy-free, sugar-free, no salt-added & Whole30-approved veggie burger with kale, mushrooms & lentils.

{ ingredients }

  • 1 1/2 cups cooked lentils
  • 3 garlic cloves
  • 1 white onion
  • 1/8 cup ground flax seed
  • 1/2 cup raw pumpkin seeds (or any other nuts)
  • 1/8 cup coconut flour
  • 2 cups mini portobello mushrooms (or any mushrooms)
  •  5 kale leaves
  • 4 tbs. whole-grain mustard (no sugar & no alcohol added)
  • 5 tbs. balsamic vinegar

 { directions }

  1. In a medium-size pot, bring water to a boil, then add  lentils, parsley, 2 minced garlic cloves, and 1/2  diced onion. Simmer for 35 to 40 minutes.
  2. Combine flax seed, pumpkin seeds and coconut flour in food processer and pulse on high until it becomes a well-combined powder. Set aside.
  3. Combine one white onion and 2 cloves of garlic in the food processor and pulse until finely chopped. Add in mushrooms and kale (leaves removed from the stems) and pulse until combined.
  4. In a separate pan, sauté mushroom mixture, drizzle with EVOO and stir for about 10 minutes. Set aside to cool slightly.
  5. Stir in lentils, mustard and  balsamic vinegar, and mash ingredients together. Stir in flour mixture and add more mustard and vinegar to taste.
  6. Using your hands, form patties and fry or grill until lightly browned and crispy on both sides. Serve on fresh lettuce wraps and top with fresh veggies.
  7. Enjoy! Yum!

Makes about 12 servings. I sometimes save or freeze half of the mixture for later use.

Shown topped with fresh red onion, jalapeno & tomatoes.

(Originally adapted from this recipe.)

{ Keep Cooking in Love & Light }


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